{"id":16413,"date":"2018-04-02T05:05:45","date_gmt":"2018-04-02T05:05:45","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=16413"},"modified":"2018-04-02T05:05:45","modified_gmt":"2018-04-02T05:05:45","slug":"lamb-chops-lemon-thyme-green-garlic-potato-fava-greens","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=16413","title":{"rendered":"lamb chops, lemon, thyme, green garlic; potato; fava greens"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-16414\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/04\/lamb_chops_potatoes_fava-1024x768.jpg\" alt=\"\" width=\"960\" height=\"720\" \/><\/p>\n<p>It was Easter.<\/p>\n<ul>\n<li>\n<div>four thick 7-ounce lamb rib chips from Greg and Mike of Sun Fed Beef\/Maple Avenue Farms in the Union Square Greenmarket, brought to room temperature,\u00a0dried thoroughly, cooked\u00a0on a very hot enameled cast iron grill pan for a total of 12 or 13 minutes, turning them over twice, seasoned with sea salt and freshly-ground black pepper after the first time, finished with a squeeze of juice from an organic lemon from Whole Foods Market, scattered with some\u00a0chopped thyme from Phillip\u2019s Farm and some thinly-sliced green garlic from John D. Madura Farm, and drizzled with a little olive oil<\/div>\n<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-16420\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/04\/ruby_crescent.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><\/p>\n<ul>\n<li>\n<div>about 13 ounces of waxy ruby crescent potatoes from\u00a0Mountain Sweet Berry Farm, halved lengthwise, tossed with a bit of olive oil, sea salt, freshly-ground black pepper, crumbled dried darker gold\/orange habanada pepper, and rosemary leaves from Citarella, roasted at 450\u00ba for about 25 minutes,\u00a0arranged on 2\u00a0plates and garnished with micro scallions from Two Guys from Woodbridge<\/div>\n<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-16422\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2018\/04\/fava_greens.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><\/p>\n<ul>\n<li>a few handfuls of fava greens from Campo Rosso Farm, washed in several changes of water, tossed into\u00a0a large antique high-sided tin-lined copper pot over high heat in a tablespoon of hot olive oil, stirred until they had quickly wilted, arranged on the\u00a0plates, sprinkled with sea salt and freshly-ground black pepper, mixed with some chopped peppermint from\u00a0Phillips Farms, drizzled with a bit of organic lemon juice from Whole Foods Market and some olive oil<\/li>\n<li>the wine was a French (Rh\u00f4ne) red, <a href=\"https:\/\/www.mtouton.com\/products\/france\/rhone-valley\/lirac\/489-2014\/domaine-des-causses--syrah-reserve\">Domaine Des Causses Syrah Reserve 2014<\/a>,\u00a0from <a href=\"http:\/\/www.wineon23.c\">Landmark Wines<\/a><\/li>\n<li>the music was the re-engineered recording of <a href=\"https:\/\/www.nytimes.com\/1993\/07\/11\/arts\/recordings-view-a-wagnerian-of-the-past-remains-unmatched-in-parsifal.html\">Hans Knappertsbusch&#8217;s 1951 Bayreuth &#8216;Parsifal&#8217;<\/a>, which was the opera and the Wieland Wagner production that reopened the Festspielhaus that summer after the war<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>It was Easter. four thick 7-ounce lamb rib chips from Greg and Mike of Sun Fed Beef\/Maple Avenue Farms in the Union Square Greenmarket, brought to room temperature,\u00a0dried thoroughly, cooked\u00a0on a very hot enameled cast iron grill pan for a total of 12 or 13 minutes, turning them over twice, seasoned with sea salt and &hellip;<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-16413","post","type-post","status-publish","format-standard","hentry","category-meals-at-home"],"_links":{"self":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/16413","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=16413"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/16413\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=16413"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=16413"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=16413"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}